American-style Pancakes Recipe

Combine dry ingredients

In a large mixing bowl, whisk together 1.5 cups all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt until evenly blended and aerated.

Mix wet ingredients

In a separate bowl or large liquid measuring cup, beat 1 large egg lightly. Whisk in 1 1/4 cups whole milk, 3 tbsp melted unsalted butter (cooled slightly), and 1 tsp vanilla extract until combined.

Combine wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon just until combined. The batter should be slightly lumpy — do not overmix. If batter seems too thick, add up to 2 tbsp more milk to reach a pourable but thick consistency.

Rest the batter

Let the batter rest 5–10 minutes at room temperature. This allows the baking powder to begin working and gives a slightly lighter pancake.

Preheat pan or griddle

Place a nonstick skillet or griddle over medium heat and allow it to preheat for 3–5 minutes. The surface should be hot enough that a drop of water sizzles and beads.

Oil the surface

Brush or wipe the cooking surface lightly with 1 tsp vegetable oil or 1 tsp melted butter. Wipe off excess so you have a thin, even coating.

Cook pancakes

For each pancake, pour about 1/4 cup batter onto the hot surface (adjust size as desired). Cook until small bubbles form on the surface and the edges look set, about 2–3 minutes. Use a spatula to flip and cook the second side until golden brown, about 1–2 minutes more. Repeat, re-oiling the pan lightly as needed between batches.

Keep warm

If making multiple batches, keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you cook the rest.

Stack pancakes on plates. Top with maple syrup (about 1/2 cup total for the batch, adjust to taste), fresh berries or sliced fruit if using, and a light dusting of powdered sugar if desired. Serve immediately.